panamanian ceviche

I married a Panamanian that I met in college in the states more than 15 years ago, and since then we've been to Panama at least once a year. The thing I look forward to the most, of coarse second to seeing her family, is over indulging on the ceviche. This is the closest version I've seen to their ceviche.

Preparation

1. Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 incheshigh. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Coverwith plastic wrap and place in the refrigerator.

2. Allow at least 4 hours for the fish to 'cook' in the lemon juice and onions. Serve with crackers or tortillachips.

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